Looking for a nutritious and flavorful dish that’s quick and easy to prepare? This Savory Lemon-Grilled Chicken Tenderloin and Quinoa Salad is the perfect balance of zesty, savory flavors with wholesome ingredients that will leave you satisfied and energized. Whether you’re planning a light lunch or a fulfilling dinner, this dish provides protein, healthy greens, and fresh vegetables, all in one vibrant bowl.
Why You’ll Love This Recipe
This salad isn’t just any salad. It combines tender, lemon-marinated chicken with nutrient-packed quinoa and a mix of fresh, crisp vegetables. The light lemon dressing enhances the flavor, while a touch of smoked paprika adds a subtle warmth. This versatile dish can be enjoyed warm or cold, making it ideal for meal prep or serving fresh at the table.
Ingredients You’ll Need:
- 1 pound chicken tenderloin, sliced
- 1 cup cooked quinoa
- 2 cups arugula or baby kale
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 2 lemons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by marinating the chicken tenderloin to ensure it’s infused with flavor. In a bowl, combine the sliced chicken with 1 tablespoon of olive oil, minced garlic, fresh lemon juice, salt, pepper, and smoked paprika if you’re using it. Allow the chicken to sit for a few minutes to absorb the marinade.
Heat a grill pan over medium-high heat and cook the chicken for about 3-4 minutes per side, or until golden brown and fully cooked. Set the grilled chicken aside to cool slightly before adding to the salad.
2. Prepare the Salad Components:
While the chicken is grilling, it’s time to put together the other elements of the salad. In a large bowl, combine the cooked quinoa, arugula or baby kale, corn kernels, cherry tomatoes, and cucumber. This medley brings in a balance of textures and fresh flavors, with the quinoa providing a satisfying bite and the greens adding lightness.
3. Make the Lemon Dressing:
For the dressing, whisk together the remaining tablespoon of olive oil with the juice of the second lemon. Add a pinch of salt and pepper to taste. This light, citrusy dressing complements the richness of the chicken and brings all the salad ingredients together.
4. Assemble the Salad:
Once the chicken has slightly cooled, slice it into bite-sized pieces and add it to the bowl with the quinoa and vegetables. Drizzle the lemon dressing over the entire salad, gently tossing everything to ensure the flavors are well mixed.
5. Garnish and Serve:
Top off your salad with freshly chopped parsley for a burst of color and added flavor. Serve immediately for a fresh and vibrant meal, or refrigerate and enjoy it later as a chilled, make-ahead dish.
Why This Recipe Works:
- Balanced Nutrition: Chicken tenderloin provides lean protein, while quinoa offers plant-based protein and fiber. The vegetables add essential vitamins and minerals, making this dish a powerhouse of nutrition.
- Quick and Easy: With minimal cooking time, this dish is perfect for busy weekdays or as a light weekend meal.
- Fresh Flavors: The lemon dressing brightens up the dish, making each bite refreshing and satisfying.
A Note on Customization:
This recipe is highly versatile! You can swap out arugula for spinach or use grilled vegetables instead of raw ones. The quinoa can be replaced with other grains like couscous or farro for a different texture. Add avocado for a creamy element, or sprinkle some feta cheese for extra tang.
Conclusion:
The Savory Lemon-Grilled Chicken Tenderloin and Quinoa Salad is not just a salad; it’s a complete meal that’s delicious, satisfying, and easy to prepare. Packed with fresh, wholesome ingredients, it’s sure to become a staple in your meal rotation. Enjoy the bright, zesty flavors and feel good knowing you’re nourishing your body with every bite!
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Savory Lemon-Grilled Chicken Tenderloin and Quinoa Salad
Description
Infuse your meal with zesty and wholesome flavors in this Savory Lemon-Grilled Chicken Tenderloin and Quinoa Salad. This vibrant dish combines succulent chicken with a medley of fresh vegetables and protein-rich quinoa, making it perfect for a nourishing lunch or dinner.
Ingredients
1 pound chicken tenderloin, sliced
1 cup cooked quinoa
2 cups arugula or baby kale
1 cup corn kernels, fresh or frozen
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/4 cup fresh parsley, chopped
Juice of 2 lemons
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
Instructions
Prepare the Chicken:
In a bowl, mix sliced chicken tenderloin with 1 tablespoon of olive oil, minced garlic, lemon juice, salt, pepper, and smoked paprika if using.
Heat a grill pan over medium-high heat. Grill the chicken for 3-4 minutes per side, or until fully cooked and golden. Allow to cool slightly.
Prepare the Salad Components:
In another large bowl, mix the arugula or baby kale, cooked quinoa, corn kernels, cherry tomatoes, and cucumber.
Prepare the Dressing:
Combine the remaining 1 tablespoon of olive oil and lemon juice in a small bowl. Add salt and pepper to taste, whisking to combine.
Assemble the Salad:
Add the grilled chicken pieces to the salad bowl.
Drizzle the lemon dressing over the salad, tossing gently to incorporate the flavors.
Garnish:
Finish with a sprinkle of fresh parsley just before serving.